Coconut ladoo with condensed milk
Make small coconut ladoos with desiccated coconut, sweetened condensed milk and cardamom.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- About 14 small ladoos
Before you begin
These Karva Chauth coconut ladoos use sweetened condensed milk as both the binder and sweetener. Milk powder is not a direct substitute. Use fine desiccated coconut for a consistent mixture; fresh coconut contains more moisture and needs a different cooking time.
Ingredients 🧂
- 2 cups fine unsweetened desiccated coconut (160 g for the nutrition calculation)
- ¾ cup sweetened condensed milk
- ¼ tsp ground cardamom
- 1 tsp ghee for the pan and palms
- 2 tbsp desiccated coconut for coating (10 g for the nutrition calculation)
- 1–2 tbsp milk only if the mixture is too dry
Method 👩🍳
- 1Lightly grease a heavy pan with a little ghee. Add the two cups of coconut and warm for a minute over low heat without browning.
- 2Add condensed milk and cardamom. Stir and fold continuously so the mixture heats evenly.
- 3Cook gently for about 5–8 minutes until it forms a soft mass and begins to leave the sides of the pan.
- 4If the mixture is crumbly before it binds, add milk a teaspoon at a time. If loose, cook a little longer on low heat.
- 5Transfer to a plate and let it cool until comfortable to handle. Lightly grease your palms and divide into about 14 small portions.
- 6Roll into balls, coat with the reserved coconut and let them firm up. Refrigerate promptly in a covered container.
Helpful tips 💡
- No extra sugar is needed with sweetened condensed milk.
- Allow extra cooling time before handling; do not shape a hot mixture with bare hands.
Estimated nutrition per portion
1 ladoo (one fourteenth of the batch). Calculation yield: 14 equal portions.
- Energy
- 136 kcal
- Protein
- 2.1 g
- Carbohydrate
- 11.8 g
- Fat
- 9.6 g
Assumes all coating coconut and greasing ghee are eaten. Excludes optional extra milk. Weigh 170 g coconut for this calculation; packing density and brands vary.
Ingredients and calculation method
- 170 g unsweetened desiccated coconut including coating (weighed calculation basis) — USDA NDB 12108
- 229.5 g sweetened condensed milk (¾ USDA cup) — USDA NDB 01095
- 0.5 g cardamom — USDA NDB 02006
- 4.27 g ghee (1 tsp) — USDA NDB 01003
Calculated from ingredient weights × nutrient values per 100 g, summed and divided by 14. Assumes the base ingredients remain in the batch; water loss changes weight. These are ingredient-based estimates, not laboratory results. Brands, portions, substitutions and cooking losses can change actual values.
Source: USDA Standard Reference 28 food-composition data (ZIP). US volume measures are used where stated. Only calories and macronutrients are estimated; no micronutrient or dietary claims are made.
An optional variation
Mini coconut ladoos
About 68 kcal per mini ladoo, compared with 136 kcal for the portion in the calculation above. Estimates use the same USDA ingredient data and exclusions.
- Use the ingredient weights in the nutrition calculation above and follow the main recipe. Keep the binder and cooking method unchanged.
- Instead of the original yield, divide the finished mixture into 28 equal mini ladoos. Weigh the finished batch and divide its weight by 28 for consistent portions.
- Serve one mini ladoo per portion. Two minis contain the same calories as one original piece; the batch itself is not lower in calories.
This is a lower-calorie portion option, not a weight-loss promise. A calorie deficit depends on your overall energy intake and expenditure. Enjoy sweets alongside balanced meals; do not skip meals to compensate.
Understand calories and energy balanceMake ahead & storage
Make the evening before and keep refrigerated. Pack in a chilled container for travel and take out only the portion you are serving.
Keep dairy and cooked food refrigerated at 4°C or below. Refrigerate within two hours, or one hour in temperatures above 32°C. Food storage guidance.
Common questions
Can I use milk powder instead of condensed milk?
Not as a one-for-one replacement: milk powder has different moisture and sweetness. Use a recipe written specifically for milk powder.
Why will my coconut ladoos not hold their shape?
A wet mixture needs a little more gentle cooking; a dry one may need a teaspoon of milk. Shape while comfortably warm, then chill to firm.